Blend the sugar, butter, flour, eggs, lemon juice, milk, and vanilla in a food processor until smooth.
Grease a pie dish, line with lemon slices, drizzle with honey, sprinkle pine nuts, and add the sponge mixture.
Cover the dish with cling film and microwave on high power for four minutes.
Turn the cake onto a plate, dust with icing sugar, and garnish with mint.
Fold honey into the whipped cream and spread over the cake using a palette knife.
Melt caster sugar in a pan until it reaches a dark caramel color.
Drizzle the caramel with an oiled spoon onto parchment paper and allow to set.
Decorate the cake with the set spun sugar.